Report from Captain Lynne Kurzweil:
Tuesday night was our last cafe before we break for summer, resuming in early September. We welcomed 24 guests and provided 3 takeaway meals. Uber Chef Aileen Grossberg planned and prepared a special four course meal with the assistance of Sous Chef Beryl Hiller. First course was a refreshing cold Cucumber Soup followed by Green Salad with a small scoop of Tuna Salad, a mini Quiche and a buttered Roll. Main course was Maple Balsamic Roasted Steelhead Trout, Green Beans with Sautéed Mushrooms and Shallots and homemade Corn Pudding. Dessert included Rice Pudding with Blueberries, Watermelon, Cantaloupe, Strawberries and Grapes. Whew! A healthy, colorful, gourmet meal that was thoroughly enjoyed and much appreciated by our guests. Food prep and cleanup helper was yours truly and of course, our MESH staffers Adrienne, Joe and Joe. It was a great night of good food, good feelings and fellowship. Several of our regulars personally expressed their thanks for all we do for them at our cafe, wished us a good summer and looking forward to returning in the fall.
Look for signup reminder emails the end of August and make this the year you commit to volunteering for MESH! You will not be disappointed!
Report from Captain Sarita Eisenberg:
We had another full house with 24 guests at the MESH Café. Chef Lynne Kurzweil put together a light summer meal combining some new items with leftovers donated by the Rubin family from their son’s bar mitzvah Kiddush. Sarita Eisenberg and Susan Rosenblatt assisted with plating.
Report from Captain Alex Kent:
On a lovely evening, the Carol Starr MESH Cafe hosted a full house of 24 guests. There was the least number of volunteers ever, and yet everything went off with out a hitch! Susan Rosenblatt enjoyed herself washing dishes, including a bowl that was bigger than she is, as well as pitching in with many other tasks. Chefs Aileen Grossberg and Lynne Kurzweil magically pulled together a meal, using existing foods, and spending only $12 on a few items. If only they could package that! Continue reading
From Captain Fern Heinig:
The MESH Cafe had a light night given the major thunder storms last night. We had only 13 guests.
A huge thank you to Alana, Margalit, Amalia – our Shomrei teen volunteers and Susan Rosenblatt for being soux chefs and servers. MESH staff Adrienne rounded out the MESH crew. Continue reading
From Captain Lynne Kurzweil:
This Tuesday evening, we welcomed 20 guests to Shomrei’s MESH Cafe. Due to serendipitous events and some creative planning, the entire meal was put together with repurposed food, yet delicious, nutritious and enjoyed by our guests. Engineered by Executive Chef Lynne Kurzweil there was $0 additional expense for this meal.
From Captain Shirley Grill:
On a perfect spring evening, the fabulous Shomrei team served a finger lickin’, delicious meal to our MESH Guests. We had 24 guests, including 3 children, who feasted on a fabulous barbeque chicken dish, prepared by our greatly admired John Lasiter! When the captain, Shirley Grill, announced the menu and the chef, the guests applauded! Continue reading
From Captain Alex Kent:
The Shomrei MESH Cafe hosted 23 guests, including 3 children, the night before Winter Storm Toby. They got in a warm, delicious meal before the onslaught, prepared by Jennifer Moses at her home, and delivered to Shomrei.
From Captain Aileen Grossberg
On a beautiful winter evening, 21 guests including 3 children gathered at Shomrei’s MESH Cafe housed temporarily at the Union Baptist Church.
Our guests enjoyed a hearty meal of black bean soup, salad, salmon teriyaki with brown rice, carrots and broccoli. This filling meal ended with brownies and clementines. Our vegetarian guests received a serving of protein from hard cooked eggs. Continue reading
From Captain Alex Kent
Despite the burst water pipe, Shomrei was able to host a full complement of 21 MESH guests on Tuesday night. Chef Lynne Kurzweil fashioned a robust dinner, creatively using a lot of existing food before the synagogue has to shut down for repairs. The meal began with split pea and vegetable soup accompanied by challah rolls and butter. The main course was roasted cod, rice pilaf, and string beans with tomatoes, along with a green salad. Dessert was fruit salvaged from a previous event, along with assorted pastries.
From Captain Stuart Green
Historians differ over exactly when Jews started eating Chinese food on Christmas Day. Some attribute the practice to Benjamin Cardozo; others to Elena Kagan. In any event, this minhag is now so well established, that reservations at T.S. Ma must be made weeks in advance. Aileen Grossberg had the idea of sharing this custom with our guests at the MESH cafe, and so, on a freezing cold night the day after Christmas, cooked up a feast of Chinese-inspired dishes – assisted in the afternoon by sous chef Beryl Hiller – to warm the heart and belly. Continue reading